breakfast!

many weeks ago — you may remember — deborah gave me a bottle of sri lankan kithul treacle, along with helpful suggestions on how best to enjoy it. somehow i never got ’round to searching out fresh curds, or cooking up milk rice, and shamefaced i tell you that even buying a tub of plain, european-style yoghurt seemed beyond me.

and now i don’t know why i waited so long, because i could have eaten this slippery treat much sooner: a runny and intensely flavoursome syrup mingling with the velvety yoghurt. you can vary the treacle-to-yoghurt ratio with each spoonful, just to see how much of the roasted chestnutty flavour you can handle (quite a lot, it turns out). although it was suggested that i might shave chocolate onto it like they do in the old country, i think a generous sprinkle of toasted coconut makes it just about perfect.